“The grilled pound cake is fabulous topped with ginger cream and fresh mango. Use packaged or left-over pound cake for an elegant, but easy dessert. Recipe adapted from National Mango Board.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat cream, sugar and cinnamon with an electric mixer until stiff peaks form; stir in crystallized ginger and set aside in the refrigerator until shortcakes are ready to assemble.
  2. Stir together butter and cinnamon sugar; spread lightly over one side of each cake slice. Grill (can do this in a frying pan) over medium heat for a few minutes on each side to lightly brown.
  3. Place half the cake slices on 6 dessert plates, sugar side up. Top with half the whipped cream and half the mango slices. Repeat layers and garnish with mint sprigs, if desired.

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